You can acquire all the necessary ingredients from a local market of your choosing with the exception of the salmon.You will need to get the salmon at Costco or E Mart. Over time my wife, Aysem, and I have been working to perfect a special salmon dinner that we prepare and enjoy every Saturday evening. After last weekends meal, I decided it was time to share the dish.
The Salmon Recipe: Step One: Begin by making a salad and include all of your favorite green leaves and vegetables. Korea has an abundance of different types of lettuces and leaves always for sale at the market, so we opt for some sprouts, cherry tomatoes (when available), iceberg and an array of other leaves. Once your salad is prepared, use it to fill the bottom of a bowl. Step Two: In a small container crush three or four cloves of garlic, add a generous amount of olive oil and a slightly smaller amount of balsamic vinegar. Drop in a pinch of thyme and parsley; and, if you like it spicy -- one or two green or red peppers. This is your salad dressing. Step Three: Pre-heat the oven to 180 Celsius (if you don't have an oven you can grill or fry the salmon, but baking it is the best -- trust me on this one). Cut up the following vegetables -- two onions, two green or red peppers, five cloves of garlic, ten mushrooms (depends on the type of mushroom you use actually). Place them in a skillet with a generous amount of olive oil. Put the salmon on a tray and place it in the oven. Begin frying the vegetables in olive oil. Cook them until the natural water in the vegetables has been reduced and the vegetables are slightly browned; meanwhile, keep your eye on the salmon. If things work out perfect (which is rarely the case) the vegetables will be finished about the same time the salmon is ready. Step Four: Place the vegetables over the top of the salad in each bowl; then place the salmon over the top of the vegetables. Add the salad dressing to the creation. Open a bottle of wine and enjoy!
Over time my wife, Aysem, and I have been working to perfect a special salmon dinner that we prepare and enjoy every Saturday evening. After last weekends meal, I decided it was time to share the dish.
The Salmon Recipe:
Step One: Begin by making a salad and include all of your favorite green leaves and vegetables. Korea has an abundance of different types of lettuces and leaves always for sale at the market, so we opt for some sprouts, cherry tomatoes (when available), iceberg and an array of other leaves. Once your salad is prepared, use it to fill the bottom of a bowl.
Step Two: In a small container crush three or four cloves of garlic, add a generous amount of olive oil and a slightly smaller amount of balsamic vinegar. Drop in a pinch of thyme and parsley; and, if you like it spicy -- one or two green or red peppers. This is your salad dressing.
Step Three: Pre-heat the oven to 180 Celsius (if you don't have an oven you can grill or fry the salmon, but baking it is the best -- trust me on this one). Cut up the following vegetables -- two onions, two green or red peppers, five cloves of garlic, ten mushrooms (depends on the type of mushroom you use actually). Place them in a skillet with a generous amount of olive oil. Put the salmon on a tray and place it in the oven. Begin frying the vegetables in olive oil. Cook them until the natural water in the vegetables has been reduced and the vegetables are slightly browned; meanwhile, keep your eye on the salmon. If things work out perfect (which is rarely the case) the vegetables will be finished about the same time the salmon is ready.
Step Four: Place the vegetables over the top of the salad in each bowl; then place the salmon over the top of the vegetables. Add the salad dressing to the creation. Open a bottle of wine and enjoy!